Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Finite element modelling and simulation of drying isotropic and anisotropic food samples
Download
index.pdf
Date
2013
Author
Soydan Karabacak, Meltem
Metadata
Show full item record
Item Usage Stats
225
views
365
downloads
Cite This
The aim of this study was to investigate drying characteristics (temperature gradient, rate of drying and temperature change, drying time, diffusivity values, shrinkage) of isotropic and anisotropic foods by observing the changes in temperatures at four different locations and moisture contents and to build an appropriate model for simulation of temperature and moisture distribution using finite element method. The lean meat samples (anisotropic) with three fiber configurations (v; flow normal to fiber, drying along the fiber, h1; flow normal to fiber, h2; flow along to fiber) and minced meat (isotropic) were dried at two different temperatures (48°C, 70°C) and three different velocities (0.5, 1.0, 1.7 m/s) of air. Rate of temperature change was found as minced>h2>v≈h1 while rate of drying was observed as h2≈v>h1>minced. The order of temperature gradient through the lean meat samples was v<h2<h1. Minced meat showed 1.0-4.4°C higher temperature values but 2.3-6.2% lower moisture loss than the lean meat in all fiber configurations. A model based on nonlinear coupled heat and mass transfer considering evaporation due to change in overall moisture content through the sample was found more appropriate than the model considering evaporation loss only at the surface. The diffusion coefficients for lean and minced meat were expressed as a function of temperature and moisture content. At 70°C air temperature, shrinkage should be included in the model. As a result, finite element modelling considering both anisotropic thermal conductivity and diffusivity definitions showed good agreement with experimental data and represented anisotropy effect successfully.
Subject Keywords
Food
,
Meat
,
Finite element method.
URI
http://etd.lib.metu.edu.tr/upload/12615618/index.pdf
https://hdl.handle.net/11511/22289
Collections
Graduate School of Natural and Applied Sciences, Thesis
Suggestions
OpenMETU
Core
Analytical solution for single phase microtube heat transfer including axial conduction and viscous dissipation
Barışık, Murat; Güvenç Yazıcıoğlu, Almıla; Department of Mechanical Engineering (2008)
Heat transfer of two-dimensional, hydrodynamically developed, thermally developing, single phase, laminar flow inside a microtube is studied analytically with constant wall temperature thermal boundary condition. The flow is assumed to be incompressible and thermo-physical properties of the fluid are assumed to be constant. Viscous dissipation and the axial conduction are included in the analysis. Rarefaction effect is imposed to the problem via velocity slip and temperature jump boundary conditions for the...
Finite element modeling of micro particle separation using ultrasonic standing waves
Süleyman, Büyükkoçak; Çetin, Barbaros; Özer, Mehmet Bülent (2014-08-07)
Acoustophoresis which means separation of particles and cells using acoustic waves is becoming an intensive research subject. The method is based on inducing an ultrasonic compression standing wave inside a microchannel. A finite element approach is used to model the acoustic and electro-mechanical behavior of the piezoelectric material, the micro-channel geometry as well as the fluid inside the channel. The choices of silicon and PDMS materials are investigated as the chip materials for the resonator. A se...
Computational Modeling of the Effects of Viscous Dissipation on Polymer Melt Flow Behavior During Injection Molding Process in Plane Channels
Tutar, M.; Karakuş, Ali (2013-02-01)
The present finite volume method based fluid flow solutions investigate the boundary-layer flow and heat transfer characteristics of polymer melt flow in a rectangular plane channel in the presence of the effect of viscous dissipation and heat transfer by considering the viscosity and density variations in the flow. For different inflow velocity boundary conditions and the injection polymer melt temperatures, the viscous dissipation effects on the velocity and temperature distributions are studied extensive...
The Arbitrary Lagrangian-Eulerian (ALE) Modeling of a Vapor Bubble Growth in a Microtube
Jafari, R.; Okutucu Özyurt, Hanife Tuba (2014-09-28)
A numerical model based on the arbitrary Lagrangian-Eulerian method (ALE) is introduced to investigate the hydrodynamics and the heat transfer of an elongated vaporized bubble in a microchannelin detail. The Navier-Stokes equations along the energy equation are solved in ALE description as a single fluid. The finite element method is used to discretize the equations. In simulations, the nucleated bubble comes in contact with superheated water and starts growing.
Modeling of heat and mass transfer in microwave-infrared heating of zucchini
Yazıcıoğlu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016)
The main objective of this study is to develop a finite element model to predict the variation of temperature and moisture content of zucchini during microwave-infrared heating. There is no information in literature about heating of zucchini by using this method. Heat and mass transfer in zucchini heated in microwave and infrared combination oven were modelled by Finite Element method. Microwave power was predicted by using the exact form of Lambert Law and calculating the electric field distribution by Max...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
M. Soydan Karabacak, “Finite element modelling and simulation of drying isotropic and anisotropic food samples,” Ph.D. - Doctoral Program, Middle East Technical University, 2013.